Thursday, January 30, 2014

'Mexico City Soup' {gluten free & easy!)

If you have not caught on yet - I am all about 'semi-homemade'. I buy premade sauces, rotisserie chickens and pre-chopped onions on the regular to make my cooking life more enjoyable. This recipe was no exception - it was easy and delicious! Based off the 'Mexico City Soup' I had at Pappas Cantina I just kind of went with what I remembered being in it and what spices I like. It is MAJORLY husband approved so I expect to be our new 'go-to' winter dinner!

Mexico City Soup {serves 6}

Shredded meat from one rotisserie chicken
1 can stewed tomatoes (I think diced, roasted or sauce would have also worked)
2 cans low-sodium chicken broth
1 can full of water
1 yellow onion, diced
5 cloves garlic, crushed
3 limes, juiced
1 bunch cilantro, leaves only, chopped
1/2 C roasted green chilis
1 TBS Olive oil
3 TBS Cumin
2 TBS Chili powder

Stats: 158 Cals, 1,100mg sodium, 10g carb, 6.5g sugar, 26.3g protein

1. Heat dutch oven/soup pot (I use a coated ceramic cast-iron dutch oven that my sis-in-law gave me!) on medium-high and add olive oil. Add chopped onion, garlic and spices to heated oil and cook until fragrant/translucent.
2. Next add the rest of the ingredients and bring to a boil. Reduce to simmer, put on lid and simmer for at least 30 minutes. Serve hot!

Optional toppings:
Tortilla chips/strips
Sour Cream
Rice (husband always has his over rice! LOVES IT!)

Let me know if you have a 'go-to' soup when the weather gets cold!

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